Shelf life study

Food Pilot supports companies in determining and, where possible, extending the shelf life of food products.

During an initial consultation, a comprehensive analysis is made of the production process and associated process parameters, product composition, packaging, and storage conditions. Shelf life is approached in a broad context, encompassing microbiological aspects (such as spoilage organisms and pathogens), physicochemical processes (such as lipid and protein oxidation and phase separation), as well as sensory attributes (such as taste, aroma, and texture).

In addition, relevant product parameters - including the initial microbial load of raw materials, water activity, dry matter content, and pH - are taken into consideration to enable a well-founded evaluation. An initial advisory consultation is free of charge and without obligation.

For the determination and potential extension of shelf life, Food Pilot conducts, among other approaches, shelf-life studies (bewaartesten), defined as the analytical monitoring of product quality over time under carefully selected storage conditions. Analyses are performed at predetermined intervals, and the obtained parameters are systematically compared with relevant reference values in order to objectively assess product quality. In certain cases, pilot-scale production trials are also carried out, with the aim of extending shelf life through process and/or recipe optimization in a safe and high-quality manner.

Make an appointment for a free consultation.